Salami Cotto

An American adaptation of Bologna Cotto. Bologna Cotto is annihilation abroad than a smoked and adapted in baptize sausage that is blimp into ample bore casing. The meat and fat are cautiously ground. By description a “traditional salami” is a brewed and broiled or hardly brewed and broiled sausage, however, Bologna Cotto does not accommodated these criteria. It about is classified as such. Addition sausage Koch Bologna is additionally a adapted sausage, but alleged bologna as well. These sausages may attending like salami, but they display actual little of the “cheesy’ acidity so archetypal of acceptable salami.

MeatsMetricUS
Lean beef400 g0.88 lb
Lean pork300 g0.66 lb
Pork aback fat or adamantine fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3 tsp
Cure #12.5 g1/2 tsp
Non-fat dry milk30 g1 oz
Sugar10 g2 tsp
Cracked atramentous pepper4.0 g2 tsp
Nutmeg0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Garlic3.5 g1 clove
Instructions
  1. Grind: beef through 1/4 (6 mm) plate; angular pork with 1/8” (3 mm) plate; fat with 1/8” (3 mm) plate.
  2. Mix/knead arena beef and pork with alkali and Cure #1 until sticky. Add spices and arena fat and mix again.
  3. Stuff into 100 mm (4 inch) coarse casings.
  4. Hang brief in refrigerator OR for 2 hours at allowance temperature.
  5. Smoke for 3 hours at 46° C (115° F).
  6. Cook in baptize at 80° C (176° F) for about 90 min until sausages ability 68-70° C (154-158° F) centralized temperature.
  7. Cool sausages in algid water, dry briefly and refrigerate.
Notes
For a bigger atom analogue accumulate meat, abnormally the fat algid or partially arctic back grinding.

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